Saturday, April 19, 2008 All In The Family By Myra Isabel Magsaysay Sun
POSTRIO means a sweet trio of mother and daughters: Zony Borromeo Escario, and Corito Escario Yu and Janice Escario.
The spokesperson of the group, Corito, exudes the warmth of a cup of cappuccino. Schooled in the University of San Francisco Fine Arts and the Academy of Art College for Interior Design, she was once a Rotary exchange student in Connecticut.
She is the secret ingredient behind the comfort food (i.e. soothes and satiates the taste buds to enhance a general well being) as in their family tradition callos, Korean beef stew and spaghetti bolognese simmered for six hours. While Janice is Postrio’s cake lady who spins her sugar magic.
A lot of stories have been told in Postrio, a franchise resto: of deals negotiated, laptop yuppies hopping from one table to the next, a young date, a tear to dry.
The restaurant exemplifies a dictum — to eat is to commune, first of all with the person who is responsible for what’s on your plate.
Beyond that, in it’s fullest and most satisfying sense, to eat is to absorb enjoyment at this delicious place. Outlets will open at Parkmall, Ouano Avenue in front of CICC and Gaisano Fiesta Mall Tabunok.
All five children of Dr. Joseph (who loves the laing of Corito) swear by the waffles, mac and cheese, and grilled cheese sandwich. So do the tiny tots in the family Christoff 12, Mikel nine, Manou five, Sebas three and Aina one year and 10 months
There’s also cassava, chicken pie and whole wheat breads.
During their dad’s birthday cookout they had Mandarin oriental salad, eastern antipasto platter, grilled Wagyu burger with condiments, grilled chicken with blue cheese dipping sauce, herb rice, Postrio choco cake and do-it-yourself ice cream sundae.
As Corito simply states, food brings together family and friends. It is the most basic and brings so much joy to people’s lives. You can bond with people over a meal.
True, over at Postrio camaraderie and great food become a special sensory experience. Delicious things to come: hearty soups minestrone and clam chowder and healthy Italian sandwiches, a caviar dip and eggplant dip and all stuff savory and appetizing.
RECIPES: Family dips. The write shares a couple of cherished family recipes for dips.
This is a winner in every small gathering especially with cocktail drinks right before dinner. It goes well with shrimp cocktail and a glass of martini and olives.
Classic shrimp cocktail. Prepare 800grms medium to large shrimps, peeled and deveined.
Bring a large pot or skillet of lightly salted water to a simmer and add the shrimp.
Once the water has come to a boil again, cook for two to three minutes, or until completely pink. Put shrimp into a bowl full of ice water to stop the cooking, drain, and place on a paper towel-covered plate to cool completely. Chill the shrimp until ready to serve.
Classic sauce: ½ cup ketchup 2 tablespoons drained prepared horseradish 1 tablespoon freshly squeezed lemon juice 2 to 3 dashes hot pepper sauce salt and freshly ground black pepper.
Mix the ketchup, horseradish, and lemon juice together in a small bowl.
Season with hot pepper sauce and salt and pepper to taste. Chill until ready to serve. Makes about ¾ cup
Orange-miso dipping sauce. Makes about 1 cup. Have on hand: 1 tbsp white miso paste 2/3 cup sour cream ½ cup mayonnaise 1 tbsp grated lemon zest 2 tbsps freshly squeezed lemon juice 1 tasp orange zest 1 tbsp orange juice Salt and black pepper,
To serve cocktail: Mix all the ingredients together in a bowl until smooth.
Season with salt and pepper to taste, and chill until ready to serve.
Place about three-quarters of the sauce in the bottom of a large margarita glass (or divide between four small martini glasses). Pour the orange-miso dipping sauce onto the cocktail sauce, and top with the remaining cocktail sauce. Hook the shrimp over the sides of the glass holding the sauce.
